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The Italian restaurant Kappa is located on the second floor of a modern brick building that is a 2-minute walk from Shijo Station. This restaurant offers a wide variety of food and wine based on the theme of "aspirations, Kameoka, Kochi, health, and Kyoto." The chef personally selects ingredients from farmers in Mozume, Kyoto. In addition, the restaurant has also assembled select seasonal ingredients such as organic vegetables from Kameoka and rare seafood directly from a fishing cooperative in the City of Sukumo, Kochi Prefecture, where the owner's wife is from. You can enjoy a dish that captures the "aspirations" of the owner, who is particular about food, in a setting where you can enjoy the casual atmosphere.

We proudly serve high-quality yuba (tofu skin) dishes made with selected soy beans, primarily from the Miyama region in Kyoto. Various flavors can be tried, such as tempura using seasonal ingredients and ground-up dried yuba as the batter, or the kasane yuba tabekurabe, so you can compare with the Tanba black bean yuba. The natural yuba, made only using soy beans from Kyoto and water, is an exquisite item. It has the bold flavor of the beans and its sweetness is outstanding. The naturally-raised Miyama-kyo jidori (chicken) has a great texture. Savor nature's bounty that has been nurtured by the local people's love for Miyama. What we value the most is to have the guests return home with a smile. To this end, we put thought into the menu and do our work as cooks and also try to create a pleasant ambiance. During lunch, there is a popular course menu that includes signature dishes such as "yubameshi" (yuba rice) and "yubanabe" (hotpot). It is best for meals with friends or for couples. At night, we hope you enj

As the name suggests, you can fully enjoy the harmony of rice and yakiniku (Japanese BBQ) at Yakiniku Horumon On The Rice. The restaurant's stylish interior has a spacious feel, and the terrace at the front of the restaurant is also available for dining. They offer a wide range of meats, from Hokkaido's brand beef, "Saloma Beef," to various Horumon (offal meat) cuts. If you're lucky, you can have rare cuts like Jotan (upper beef tongue) and Harami (skirt steak) from Saloma Beef. Enhancing the flavor of the meat are three types of sauces: yakiniku sauce, miso sauce, and homemade ponzu. You can be sure the rice will disappear soon once you mix the flavors of your preferred sauce with the meat. It takes 30 minutes to cook the rice in a hagama (steel pot) for dinner, but by requesting in advance, the restaurant will cook the rice according to the reserved time. Why don't you spend a delightful time with special yakiniku and rice?

Tominokoji Tempura Matsui offers courses for a once-in-a-lifetime experience, using carefully selected ingredients of the day. It can be recommended not only for entertaining guests visiting Kyoto for sightseeing or business but also for casual, everyday use. You can savor authentic Kyoto-style tempura that brings out the seasonal deliciousness of ingredients like freshly caught live prawns from the fish tank, local vegetables, and fresh fish, all at an affordable price. The interior of the restaurant is a relaxing space with a large counter. The artisanal technique of the skilled chef is a must-see and will not bore you even if you are dining alone. Seasonal Tendon bowls and casual lunch courses are also popular. Whether you want to reward yourself or dine with a loved one, this restaurant will give you a luxurious pleasure in your daily life. 

Gion Kankanderi Rei is quietly located in the elegant streets of Gion, Kyoto. The chef, who has 30 years of experience in Japanese cuisine, fuses "Japanese cuisine," "teppanyaki" (iron griddle grilling), and "Korean cuisine," using Kyoto ingredients such as Kyoto pork, Tamba chicken, Kyoto duck, fish caught in the seas around Kyoto, and Kyoto vegetables, carefully prepared with a nutritionist. The restaurant offers a luxurious dining experience in a special space that can only be found in "Kyoto Gion," with counter, table, zashiki (tatami room) seats, and private rooms. The Tatsumi Bridge in front of the restaurant, which crosses the Gion Shirakawa River, is a popular spot that retains the atmosphere of a Hanamachi (Geisha town) and is the most picturesque in the Kawaramachi, Shijo, and Gion neighborhoods. Please enjoy a luxurious time with the cityscape of Gion, Kyoto, where you can feel Omotenashi (hospitality) at Gion Kankanderi Rei, and the meals served with Kyoto's

Doikatsuman is a restaurant specializing in eel dishes where you can enjoy fluffy grilled eel in the Kansai style. The owner, a former wholesaler of freshwater fish, carefully selects and purchases delicious eel for you to enjoy at a reasonable price. Unaju (eel rice box) is a superb dish in which the eels are skewered and grilled over a charcoal fire so the skin is crispy and the meat is soft. Those who want to taste their heart's content recommend Gokujojyu (premium unajyu), which contains a whole eel. Hitsumabushi (finely chopped eel over rice), a dish that can be enjoyed in 3 ways, is also popular. The restaurant has a relaxed Japanese atmosphere with counter seats, table seats, and a small tatami room, making it a good place to enjoy a meal alone or with family or friends.

Doikatsuman Gion Yasaka Branch stands in front of Yasaka Shrine in Kyoto. This restaurant is known for thick, fatty eels with plenty of flavor. The restaurant is particular about its ingredients and grilling. They carefully select fat farm-raised eels from Isshiki (Mikawa Bay) in Aichi Prefecture. The eels are carefully handled, skewered, and grilled over charcoal in the Kansai style so that they are crispy on the outside and soft on the inside. Their "Unaju (marinated eel over a box of rice)" makes you smile with its aroma and enjoy the sight of the giant eel. You can choose the grade according to your preference. "Luxurious Eel Box", topped with kabayaki (glaze-grilled) and shiroyaki (unseasoned grilled), is recommended for special occasions. "Hitsumabushi (finely chopped eel over rice)" will let you experience three different ways to savor eel. Also, a la carte dishes that go well with alcohol are popular. Enjoy a pleasant moment surrounded by delicious food and warm hospitality.

Our pride rests on being able to cook fresh pasta in way that can change depending on flavors and seasoning. We enjoy pairing pasta with different sauces and textures. We source many organic vegetables from reliable greengrocers and farmers such as Marche Noguchi and Asuka Farm. We also use seafood which is in season. Food that lets you cook it by hand is fundamentally about hand-crafting. This of course applies to things such as sauces and dressings, but it also means preparing foods like sausage and ham by hand as well. When all of the ingredients have been matched together, you can truly enjoy a dish's flavor at its best. When you are on your way home from school with friends or co-workers and feeling a little on the hungry side, feel free to drop by. On weekends and holidays the cafe is open for dessert and drinks so stop by even if you are just looking for a small snack.

It is 6 minutes walk from Yasaka shrine and Kenninji temple. [Kyoto Gion Kawamuraryorihei] serves authentic Kaiseki (traditional Japanese course cuisine) in a renovated old Kyoto style townhouse. This is a place where you can savor delicious dishes, which make the most of in-season ingredients, in an elegant atmosphere at a reasonable price. Course menu changes monthly to take advantage of the tastiest seasonal ingredients. They also have a wide range of sake, shochu and wines to go well with the dishes. They are equipped with a counter table for comfortable dining for solo customers, as well as very relaxing completely private rooms. Their completely private rooms have different styles such as zashiki (Japanese style tatami room), table, or sofas. The sophisticated Gion atmosphere makes this restaurant a great place for formal occasions such as sophisticated dating, business meetings, and pre-wedding get-togethers, and they also have versatility for daily use.